Drain the excess water from the escarole and tear the leaves in half.
Using a 12-inch nonstick skillet, heat the oil over high heat until very hot, but not smoking. Add the garlic, orange rind, juice, pepper, and escarole. Cook over moderate heat stirring constantly, 1 to 2 minutes or until the escarole wilts.
With tongs, place the escarole onto a platter. Reduce the remaining liquid in the skillet to about 1 or 2 tablespoons and drizzle over the escarole.